Teriyaki Tofu Sheet Pan
Glazed tofu and roasted vegetables tossed in teriyaki sauce on a single sheet pan. Baked until caramelized and served warm.
Ingredients
Method
Preheat oven to 425°F. Press tofu between paper towels under a light weight for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Cut bell pepper, zucchini, and red onion into even 1-inch pieces. Mince fresh ginger and garlic.
In a small bowl, combine teriyaki sauce, minced ginger, minced garlic, and sesame oil.
Spread tofu cubes and all vegetables in a single layer on a sheet pan. Drizzle with sauce mixture and toss gently until everything is evenly coated.
Roast uncovered for 20–25 minutes, stirring halfway through, until tofu is lightly caramelized and vegetables are tender.
Transfer to a serving plate or bowl. Garnish with sesame seeds and sliced green onion, then serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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